“Mediterranean Keto Dinner: Grilled Herb-Crusted Salmon with Zucchini Noodles & Spinach Pesto”

Allergens

Nuts (Pine nuts)

Ingredients

• 2 lbs salmon fillet, skin on
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil, divided
• 3 medium zucchinis
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese
• 1 garlic clove
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, blend basil leaves, pine nuts, garlic, salt, and pepper until finely chopped. Gradually add 1/4 cup of olive oil while blending until you get a smooth pesto. Set aside.
3. Wash the salmon fillet and pat dry. Rub the salmon with 2 tablespoons of olive oil, then coat it evenly with the basil pine nut pesto. Place the salmon on the prepared baking sheet and bake for 15 20 minutes or until cooked through. Remove from oven and let rest.
4. Using a spiralizer or julienne peeler, create zucchini noodles. Heat a large skillet over medium heat and cook the zucchini noodles with 1 tablespoon of olive oil for 2 3 minutes or until al dente. Season with salt and pepper to taste.
5. In a small bowl, mix together spinach pesto, Parmesan cheese, and remaining olive oil. Toss with the cooked zucchini noodles and set aside.
6. Slice the cooked salmon and arrange it over the zucchini noodles with spinach pesto. Garnish with additional basil leaves and a drizzle of olive oil if desired. Serve immediately.

Chef’s Insight

To add an extra touch, drizzle a bit of balsamic glaze over the salmon before serving.

Notes

For a lower-carb version, you can replace the zucchini noodles with other low-carb vegetables like broccoli or cauliflower.